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🌱Miso Soy Tofu and Brussels (oil-free option on blog)🌱 by @cookingforpeanuts
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✅Serves 3
✅What you need:
4 cups halved Brussels sprouts
1 tablespoon neutral cooking oil, plus more for pan frying
Dash of salt
1 block extra-firm tofu (14 ounces), cut into ½-inch rectangles
Cornstarch for coating tofu
3 ounces noodles
✅For the sauce:
½ cup low-sodium soy sauce or tamari
2 teaspoons mellow white miso, dissolved in 1 tablespoon plus 1 teaspoon water
2 tablespoons rice vinegar
3 tablespoons maple syrup
2 teaspoons toasted sesame oil
2 teaspoons garlic chili oil or sriracha
2 teaspoons grated ginger
2 teaspoons cornstarch or arrowroot
✅Preheat the oven to 400°F.
✅In a large bowl, toss the Brussels sprouts in 1 tablespoon oil, and salt. Transfer the Brussels to a large baking sheet and place in a single layer. Roast for about 15 minutes, or until they are golden brown and crispy. Set aside.
✅Meanwhile, add the soy sauce, dissolved miso, rice vinegar, maple syrup, toasted sesame oil, garlic chili oil, grated ginger, and cornstarch to a large bowl. Whisk to combine. Set aside.
✅Cook the noodles as per packet directions.
✅Lightly coat the tofu rectangles with cornstarch. Add enough oil to cover the base of a large non-stick skillet. Heat the oil over medium-high heat until shimmering. Add the tofu and cook in a single layer undisturbed for about 4 minutes on each side, or until golden brown and crispy. Set aside. (You may have to cook the tofu in batches so as not to overcrowd the skillet.)
✅In a medium skillet, heat one half of the sauce, with the noodles until the sauce thickens and coats the noodles. Set aside.
✅Heat the remaining sauce in a small skillet over low heat until it starts to thicken. Pour the sauce over the Brussels and tofu.
✅Serve immediately.
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